Slow Cooker White Bean & Chicken Chili

Rinse and drain the dry beans and place them in the bottom of a large slow cooker. Add chicken broth, followed by pressed garlic, green chilies and chopped jalapeno and the listed seasonings. Cook on low for 8-10 hours, or until beans are tender.

An hour before serving, combine the warm milk with the cornmeal in a small bowl then pour it into the slow cooker. Add the cubed chicken and stir well to combine. Cover and cook for the last hour.

Prep all your bowls of toppings. Once chili is done, serve it buffet style, allowing everyone to top their own bowl of chili.

So hearty and delicious!